It's a steamy 85 degrees in the Peruvian Amazon, and as we end the afternoon's excursion and climb from the skiff back aboard the riverboat Aria, most passengers have their minds on three things: cold air-conditioning, a hot shower and the tall, cool glass of fruit juice handed to each of us by an immaculately pressed and coiffed waiter. 

Not me. Although the bright-pink camu camu juice is refreshing (and the prospect of a/c and a shower even moreso) the thought I can't get out of my head is, how is this possible? 

Just outside the teak-and-glass confines of the M/V Aria is the Amazon jungle: impenetrable forests where monkeys howl, sloths dangle and toucans and macaws fly overhead. On board, however, the meals, cabins, bar, and even boutique are straight out of a five-star hotel. The feat of such luxury amid the wilderness is even more remarkable when you consider that the only nearby city, Iquitos, is the largest in the world that's not accessible by road (save for one track leading to a neighboring town). Everything Aria requires to maintain its daily luxuries, from fluffy white towels to Champagne, has to be flown in or sent up the river by barge.  How does Aqua Expeditions, the company that owns Aria and it sister ship, Aqua, provide high-end comforts in the midst of the jungle? I asked Aqua Expeditions guide Juan Tejada, who obliged with a look behind the scenes of this floating hotel.

Power onboard comes from twin generators, while water for showers, sinks and bathrooms comes right out of the river -- purified, of course, and filtered to turn its chocolate-milk consistency clean and clear. (Most of the passengers didn't believe me when I shared this detail.) Wastewater is treated on board, as well. Drinking water and food are taken on in Iquitos, with specialty items flown in from Lima. The ships are not difficult to provision, however, says owner Francesco Galli Zugaro, because of his commitment to locally sourced ingredients. Peruvian dishes from Brazil-nut cheese to tiger catfish cebiche figure highly on the menu, but chef Pedro Miguel Schiaffino, a Lima luminary, has also created Italian and Chinese menus for the onboard chefs to prepare. A chef, pastry chef, assistant chef and a dishwasher work the kitchen, using a dumb waiter to shuttle food to the dining room above.